I always try to keep chickpeas on hand. I buy dried chickpeas in bulk, soak 3-4 cups of them overnight and then rinse them and boil them for 1.5 hours the next day. Once cooled, I freeze them in 2 cup measurements in Ziploc baggies. Then, whenever I want chickpeas, I just defrost a baggie and boom, the chickpeas are ready to go. I throw them into curries, soups, sprinkle them over our salads, mush them up to make falafels or roast them until crispy and snack on them. Sometimes when it’s just a soup, however, I’ll skip the defrosting step and just dump the baggie of frozen chickpeas into the hot liquid and allow them to defrost while cooking.
This recipe was more of a what-do-I-have-in-the-fridge type of meal more so than something I set out to purposely make. It was late, I needed something for lunch the next day and wasn’t feeling venturing out in the snow to the grocery store for supplies. I’ve since tweaked it and cooked it many times since and we now frequently take it to work for lunch.
1 tbs coconut oil
2 cups chickpeas
2-3 tomatoes, diced
1 onion, diced
1-1 1/2 tbs Yellow Curry Powder
1 can coconut milk
1/2 cup of water
2 cloves garlic, crushed
1 tsp each of ginger, ground coriander, turmeric, garam masala
1/2 tsp cayenne pepper (or to taste)
Salt and pepper
- Fry the coconut oil over a medium heat with the onions and garlic until fragrant.
- Add curry powder, ginger, ground coriander, turmeric and garam masala (and cayenne if using) and stir.
- Add chickpeas and tomatoes and stir for 1 minute.
- Add coconut milk and water and bring to the boil.
- Simmer gently for 20 minutes. Add more water if you think it is too dry.
Serve with alone or with rice.
This refrigerates well however the coconut milk will solidify a little in the fridge so be sure to heat it up before eating it. It is also freezer friendly. I separate it into 2-person portions in Ziploc baggies, label and freeze flat.